Description
A quick and refreshing tuna chickpea salad packed with nutrients and vibrant flavors, perfect for family gatherings or weekday meals.
Ingredients
Scale
- 1 can of tuna, drained
- 1 can of chickpeas, drained and rinsed
- 1 cup chopped cucumbers
- 1 cup chopped bell peppers
- 1/2 cup chopped red onions
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Optional: diced avocado, feta cheese, or olives
Instructions
- Drain the canned tuna and chickpeas. Rinse the chickpeas under cold water to remove excess sodium.
- In a large mixing bowl, combine the tuna and chickpeas, gently breaking the tuna into bite-sized pieces.
- Add the chopped cucumbers, bell peppers, and red onions, and toss everything together.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Drizzle the dressing over the salad and mix well.
- Fold in the fresh herbs just before serving, and add optional ingredients if desired.
Notes
This salad is best enjoyed fresh, but leftovers can be stored in an airtight container for up to two days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 30mg
Keywords: tuna salad, chickpea salad, healthy salad, quick recipes, Mediterranean salad